Shiitake and button mushrooms are sautéed with julienne red onions, then simmered in a creamy Gorgonzola white wine sauce, with fresh made potato gnocchi. It's finished with sliced black mission figs, local micro greens and toasted rosemary focaccia.
Black Bean Quesadillas
A Free State favorite! We stuff two flour tortillas with black beans, Alma Cheddar, Pepper Jack and Feta cheeses, and then top it all off with sour cream. Spanish rice and salsa finish it out.
Pesto Chicken Pasta
A chicken breast fillet is marinated in garlic and olive oil, grilled, and served atop pesto-laced fettuccine pasta, accented by lemon juice and freshly grated Parmesan. With a grilled focaccia slice.
Sonoma Shrimp Fettuccine
Plump Gulf shrimp are brushed with olive oil and herbs, then char-grilled and served over fettuccine mingled with sautéed mushrooms and roma tomatoes. Finished in a rustic Vella Dry Jack cheese sauce and topped with crispy fried onions and chopped parsley and served with toasted rosemary focaccia bread.
Chicken and Crawfish Gumbo
This long-time favorite is full of spicy Andouille sausage, Cajun crawfish tails and stewed chicken in a dark brown roux, enriching this American classic and making it hard to beat for its robust flavor and aroma. A pilaf of brown rice, barley and wheat and a slice of WheatFields baguette round it out.
Fish and Chips
Like Fred and Ginger, Boris and Natasha or Frank and Stein, this pairing is a true classic. We dip our fish in Free State Beer batter, then fry it in 100% peanut oil, serving it with a flavorful traditional malt vinegar and a spicy remoulade dipping sauce.
Bourbon Barrel Strip Steak
A hand-cut Kansas City Strip is brushed with a Maple Bourbon glaze, char-grilled to your specifications and served with our Oatmeal Stout brown sauce. Accompanied by buttery mashed potatoes and the fresh vegetable of the day.
Artichoke Tomato Tortellini
Romano- and Ricotta-filled tortellini are simmered in a white wine cream sauce with sautéed artichoke hearts, shiitake mushrooms and sherry-marinated sun dried tomatoes. Finished with a touch of butter and served with a focaccia slice.
Vella Chicken Flautas
Slow smoked chicken is rubbed with sweet and spicy seasonings, then rolled in flour tortillas with Vella Dry Jack cheese, fried 'til crisp and topped with a roasted onion green chile sauce and sour cream. Served with black beans, Spanish rice and tomato corn salsa.